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Delicious roasted acorn squash bowls with savory stuffing

Classic Roasted Acorn Squash Bowls

These delightful Classic Roasted Acorn Squash Bowls offer a perfect blend of sweet and savory flavors, with tender roasted squash filled with nutritious quinoa, crispy chickpeas, and vibrant kale. It's a satisfying and healthy meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 bowls
Calories 400 kcal

Equipment

  • Oven
  • Baking Sheet
  • Knife
  • Spoon
  • Skillet/Pan

Ingredients
  

Main Ingredients

  • 1 large acorn squash
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1/2 cup roasted chickpeas
  • 1 cup sautéed kale
  • 2 tablespoons toasted pumpkin seeds
  • 1 tablespoon fresh parsley chopped

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Cut the acorn squash in half lengthwise, removing the seeds and stringy bits. Place halves cut-side up on a baking sheet.
  • Drizzle 1 tablespoon of olive oil, maple syrup, salt, and pepper over the cut sides of the squash. Flip the squash halves cut-side down on the baking sheet.

Roasting

  • Roast for 30 minutes, then flip them cut-side up. Continue roasting for 15-20 minutes until tender and slightly browned.
  • While squash roasts, prepare your fillings: cook quinoa, roast chickpeas, and sauté kale.

Assembling and Serving

  • Once roasted, remove the squash from the oven. Spoon cooked quinoa into each half.
  • Top with roasted chickpeas and sautéed kale. Garnish with toasted pumpkin seeds and fresh chopped parsley.
  • Serve immediately.

Notes

For extra flavor, try adding a pinch of cinnamon or nutmeg to the squash before roasting. You can also customize the fillings with your favorite grains, vegetables, or proteins, such as farro, roasted vegetables, or grilled chicken, to make this dish your own. To make this recipe vegan, ensure you use maple syrup instead of honey. Make sure you adjust seasonings to your taste preferences. The roasted chickpeas can be prepared ahead of time to save on prep time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.